Exhibition News September 2018 - Page 29

FEATURE system itself to gather all the information. From that, in simple terms, when you get to site you are given a meal ticket which is a Grub Stub and that contains all of your meals, however sporadically allocated, for the whole event. You go up to catering, put it in front of the scanner and the scanner says yes or no. It helps the humans not to have to do lots of kind of mundane counting and just quite energy sapping and time consuming work, the technology does it all for you. The important change isn’t so much in the catering, says Fitzpatrick, it’s in digitising the ticketing element of crew meals. “The most important benefit is for event management,” she says. “If they have 20,000 or 30,000 meals to serve at an event then event management don’t have to spend days and days counting out tickets and wrestling with a whole pile of manual tickets and they get a lot more tracking, a lot more information which then in turn helps to streamline budgets, identify wastage and identify overspend. Mostly – the reason we made it – it’s because I am one of those people that had to deal with 20,000 or 30,000 meal tickets at one event and it was such a wasteful process.” When it comes to tackling food waste, as with many issues affecting the event industry, it seems that if innovative thinkers can up with solutions that make the lives of organisers, venues and caterers easier, then that could be half the battle. Whether it’s Olio making vital connections between those with surplus food and those with too little, or Grub Stub creating a simple solution to a time- consuming and wasteful problem, the answers may be simpler than we think. Here’s hoping the that over next few years we really do see a sea change in the amount of food waste passing through the industry. While the scale of the problem, and those initial terrifying numbers, might seem insurmountable, with a bit of collaborative effort that scale may well begin to tip. EN Food waste in numbers 33-50% of all food produced globally is never eaten The value of this wasted food is over $1 trillion 1 in 9 people on the planet are malnourished Food never eaten accounts for 25% of global fresh water consumption In the UK, the average family throws away 22% of their weekly shop THE NAME IN EVENT HIRE 0800 458 5701 Charles Wilson Engineers AD Final.indd 1 eventhire@cwplant.co.uk 15/03/2018 11:13 exhibitionnews.co.uk | September 2018 29